I was at Pindar and Duckwalk Vineyards last week visiting friends Pindar and Nicole. November is champagne time and I went on a fantastic tour with Dr. Damianos who shared some of the secrets about champagne.
Champagne is made several ways – and it’s all about the bubbles. Bubbles can be forced into wine and created on the cheap in a few days, pressure cooked so they are forced in within a couple weeks and finally, the classic Method Champenoise, which is proudly noted on bottles and is what gives fine champagne its character.
So what’s with the bubbles? Well, fine champagne has very tiny bubbles that explode with flavor on your tongue. You’ll notice when you pour fine champagne into a flute glass (hold by the stem to keep the champagne cold) the bubbles are small and linger for a long time. I’m told these bubbles will last for 6-8 hours, but I’ve never seen a full glass linger that long.
Cheap champagne on the other hand gives you big bubbles that go flat after a short time – great for popping the bubbly during big parties, but not something to drink when enjoying a good steak.
On the tour we tasted Pindar’s naturale champagne. Basically, you taste the flavor of the grapes – most champagnes add cognac in the finishing process.
A few factoids about champagne:
- Champagne doesn’t age like wine. If you got it, drink it. It should keep in the bottle a few years, but no longer.
- The year on the bottle refers to the year the grapes were picked, not the the year it was disgorged (expelling the yeast that collects during the process and putting in the cork).
- Tiny bubbles that linger = methode champenoise
- Champagne is aged 7 years or so before it gets to you.
- Best served cold, from the fridge, put in the freezer for 10 mins (don’t forget).
I’m a fan of red wine – I love the complex flavors you can taste from region to region. I’ve recently tried 2 new ones. One is Lamborghini – apparently Lamborghini has a vineyard – unknown if it’s related to the sports cars. My review of each:
The Lamborghini tasted a bit young. It was rustic with an oakey finish. Nice, but it didn’t open up much even after sitting on the table.
The South African Sebaka is a Cabernet Pinotage. Delicious from popping the cork – smooth finish throughout. I didn’t find it had the oakey flavor usually associated with cabs. Besides, I love the cheetah on the label with matching spotted cork.
2004 Lamborghini Tescone
2007 Sebaka Cabernet Pinotage
I used to live in the Lower East Side – about a block away from Spring street. I lived on Lombardi’s Pizza about once a week for about 2 years (well, pizza and cheap steamed dumplings from Chinatown). This was before Lombardi’s expanded and catered to tourists rather than the locals. The pizza was delicious – pizza sauce with a slightly tangy flavor with a crust that was out of this world. My favorite had pancetta, Italian meatballs, calamatta olives and extra garlic. It was a bite that took you to a different planet.
Once they expanded, it started going downhill – it was hit or miss. The “miss” was that moment when you bit into the slice and closed your eyes – and that bite made everything right in the world, at least for a few seconds.
I moved out of the neighborhood a few years ago and have been back irregularly – each time back, I’ve tried to recapture the experience, but it has never been the same as the first 20 pies. I just went back the other day – first time in about a year - and ordered my fav combo, just to try it. Something seemed off – I think they changed the pancetta – it was way too salty and the sauce…well, it wasn’t the same. The crust was still good, but the whole experience was just a little anti-climatic.
Sorry Lombardi’s – it might be time to find a new pizza.
It’s not often you find a wine and liquor store you like. I find most are rather annoying and look for the sale rather than educating the customer. I found a wonderful store called 54 Wines and Spirits (it’s actually on 55th Street and 9th ave) across from the venerable Alvin Ailey Dance Theater. The proprietor is always happy to help with wine recommendations and they are always spot on. I’m enjoying a glass of 2006 Cabernet called The Show. Delicious.